I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Tuesday, June 26, 2012


1 lb ground beef
1 lb keilbasa, sliced into thin 1/4-inch rounds
1 large sweet onion, chopped
2 to 3 large garlic cloves, minced
2 cans (15-oz each) tomato sauce
1 tsp dried thyme
1 tsp caraway seed
1/4 tsp each of salt and black pepper
1/4 tsp paprika
2 cups cooked brown rice
4-5 strips bacon, fried and crumbled
2 lbs (approximately) shredded cabbage
1 cup shredded mozzarella cheese

Brown the ground beef with the onion and garlic in a large nonstick skillet that has been sprayed with nonstick cooking spray until the beef is no longer pink; drain well and return to skillet.  Add the keilbasa and stir in half the tomato sauce slong with the thyme, caraway seed, salt, pepper, and paprika.  Bring the mixture to a boil, reduce heat to low, cover, and simmer for 5 minutes.  Stir in rice and bacon; heat through.  Remove skillet from the heat.

In a 13 x 9-inch baking dish or pan, layer lasagne-style 1/3 of the cabbage; top with half the meat mixture.  Repeat with another layer of cabbage, remaining meat mixture and top with the last third of the cabbage.  Pour the last half of the tomato sauce over all.

Cover pan with foil and bake at 375 degrees for 45 minutes.  Remove foil and sprinkle the cheese over the top of the casserole.  Return to oven and cook for another 10 minutes or until the cheese is melted.

Let casserole stand for 5 minutes or so before attempting to serve.

Yield: 12 servings